Kielbasa-Apple Skewers

Whenever our family gets together for a holiday gathering we usually start around mid-afternoon, but dinner is not served for several more hours.  Of course, everyone is hungry so we always have appetizers, and each of us brings one to share.  These were part of my contribution to the family gathering.  Bonkers awesome is what they were.  The men just loved them, and all that I brought disappeared in a flash.  Had I anticipated how good these would be I would have prepared more.

Even when our main entreé is ham, I like to have kielbasa for Easter as well.  So I thought these appys would be a good way to work it in.  I used a precooked kielbasa that weighed about 1 pound, and warmed it through before cutting it up for the appetizers.  I paired it with Granny Smith apples because of their tartness.  I did not want a sweet apple.  The dipping sauce I made consisted of light sour cream,  whole-grain mustard and horseradish.  These were hearty enough to quiet the “hungries”, but not heavily laden with fat and calories.

Dipping sauce, all made, and its ingredients.

These can be put together at the last minute by simply slicing the kielbasa, slicing up the apples, match them up in pairs, thread onto  skewers, and serve with the dipping sauce.  Easy.  Beautiful.  Deeeelish!

KIELBASA APPLE SKEWERS

Yield:   I made about 36 skewers with the quantities given below.

Ingredients:

• 1   (1-pound) precooked kielbasa, warmed through in a saucepan with some water, or grilled.
• 1 -2 Granny Smith apples, cored and sliced or cubed
• 1/2 cup sour cream
• 2 tablespoons, chopped parsley
• 2 tablespoons whole grain mustard
• 2 teaspoons horseradish
• 1/4 teaspoon salt

Directions:

1.  Slice the kielbasa into 1/4-inch thick slices.

2.  Cut the green apples into thin slices or small cubes.   Thread kielbasa and apples onto skewers. (toothpicks)

3.  In a small mixing bowl,  stir together the sour cream, parsley, mustard, horseradish and salt.

4.  Arrange the skewers on a serving tray and serve with the dipping sauce.

SOURCE:   Adapted from Food Network Magazine